Brandy Cavitt kicks off Boudin & Bullshit with a true Cajun staple—red beans and rice. In this debut episode, Brandy brings her signature “Gayjun” flair to the kitchen, blending bold Louisiana flavors with humor, heart, and unfiltered storytelling. As the dish simmers, she shares personal insights on culture, identity, and what it means to honor her Cajun roots while living proudly and authentically. It’s comfort food with a side of laughter, honesty, and a whole lot of soul.

INGREDIENTS

2 20 ounce cans of Blue Runner or Camellia Brand Red Beans
1 8 ounce can of White Beans (optional)
1.5 pounds of smoked sausage or andouille if available in your region
1 yellow onion, diced
1 thick slice of ham diced finely. We like Chisesi ham from New Orleans!
1 green bell pepper, diced
6 garlic cloves, minced
1 tablespoon of tomato paste
4 cups chicken stock
4 bay leaves
3-4 tablespoons of Cajun Seasoning to taste (the beans absorb a lot)
3-4 green onions, sliced (for garnish)
1 tablespoons hot sauce (Crystal or Tabasco), for serving
Serve over your favorite rice.

STEPS

1. Choose your beans, you may want to order from CajunGrocer.com. Typical red beans come canned whole in water, and New Orleans style beans like Blue Runner come half "creamed" already. It takes a labor intensive step out of the cooking without negatively impacting the flavor.

2. Brown the sausage: Heat 2 tablespoons vegetable oil or bacon fat in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add sausage and brown. Remove sausage and set aside, leaving the drippings in the pot.

3. Sauté your vegetables: In the same pot over medium heat. Cook, stirring occasionally, until softened and lightly golden, about 8 minutes
08:00
. Add 6 garlic cloves, minced tomato paste and cook for another 1–2 minutes until fragrant. Add ham and stir until everything is mixed.

4. Build the pot: Add the canned beans to the pot along with chicken stock, bay leaves, all seasoning, and sausage, and bring up to a boil.

5. Simmer low and slow: Reduce heat to low, partially cover, and simmer for 1.5 hours, stirring every 15 minutes. If the mixture becomes too thick to simmer without sticking, you can add 2 cups of water at a time to control the thickness, which should be similar to a thick stew.
Smash for creaminess: If you decide on dry beans or non Camellia/Blue Runner beans that are whole and packed in water, you will want to smash half the beans with an immersion blender or a potato masher. Using the reccommended brands above will allow you to skip this step. Simmer 10 more minutes. Turn off heat and serve over your favorite rice. At Boudin & Bullshit, we are big fans of Baker Farms Popcorn Rice in Guedan Louisiana, and you can order directly from them.

6. Cook the rice: While beans finish, combine 2 cups long-grain white rice and 3.5 cups water (for rice) in a saucepan with a pinch of salt. Bring to a boil, then cover, reduce to the lowest heat, and cook for 23 minutes / 23:00
. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork.

7. Serve: Spoon red beans generously over rice. Garnish with 4 green onions, sliced (for garnish) and 0.3 cups fresh parsley, chopped (for garnish). Serve with 1 tablespoons hot sauce (Crystal or Tabasco), for serving on the side. Laissez les bons temps rouler!

NOTES
Tips for the best pot:
Smoked Sausage or Andouille is key — it's what gives the dish its signature smoky depth.
Don't salt until the end — salting beans early can toughen their skins.
The smash is non-negotiable — mashing some beans is what makes New Orleans red beans silky and thick, not soupy.
Make it ahead — red beans are even better the next day as the flavors meld overnight.
Ham hock variation — add a smoked ham hock at the beginning with the stock for extra richness; remove and shred the meat before serving.